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Irish Chocolate Coffee Cake

175 g (6 oz) good quality plain chocolate
4-6 tablespoons strong black coffee
2-4 tablespoons Irish whiskey
75 g (3 oz) caster sugar
100 g (4 oz) unsalted butter at room temperature
3 eggs, separated
A pinch of salt
50 g (2 oz) ground almonds
A few drops of almond essence
50 g (2 oz) plain flour, sifted

100 g (4 oz) good quality plain chocolate
2 tablespoons whiskey or strong coffee
100 g (4 oz) unsalted butter

Preheat the oven to 180 C/350 F/gas 4. Butter and flour a 20 cm (8
in) cake dish. Melt the chocolate, coffee and whiskey in a bowl
over a pan of simmering water, then cool to room temperature.
Reserve a tablespoon of sugar, then cream together the remaining
sugar with the butter until you have a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended. Whisk the egg whites and
salt until soft peaks form. Sprinkle on the tablespoon of caster
sugar and beat until stiff peaks form. With a rubber spatula, blend
the melted chocolate into the butter and sugar mixture, then stir
in the ground almonds and essence. Fold in a quarter of the egg
whites, sift in a quarter of the flour, then continue folding and
sifting alternately until everything is blended. Turn the mixture
into the prepared cake dish, pushing the mixture up to the rim with
the spatula. Bake in middle of the preheated oven for about 25-30
minutes. The cake is done when it has puffed, and a skewer pushed
into the middle comes out clean. Allow the cake to cool. It must
be thoroughly cold to be iced.

To make the icing, melt the chocolate and whiskey or coffee in a
bowl over a pan of simmering water until you have a smooth cream.
Remove the bowl from the heat and beat in the butter a tablespoon
at a time. Stand the bowl over cold water and beat until the
chocolate mixture is cool and of spreading consistency. Spread it
over the cake and serve with Cheesecake Cream.


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